In article >,
notbob > wrote:

> On 2013-08-05, Dave Smith > wrote:
>
> > made champagne for $20-25, or that Spanish stuff for about $12. French
> > champagnes here start at about $40. It really is a lot better.
>
> Yep. Back when I was jes a hack, almost every resto in CA served
> Franzia Almond Champagne for Sunday brunches. Didn't matter if it was
> a Mexican chain, an independent, or a pretty good bistro ....FA
> sham-pog-nee! It was the gold standard fer CA Sun brunches. The no
> longer make it. More's the pity.
>
> Later, my tastes stepped up. Finally, I settled on the perfect New
> Years Eve meal: Fresh Dungeness crab, SF sourdough bread w/ real
> butter, and Fr Champagne. I haven't had it since I left CA 5 yrs ago.
> Maybe this yr.
>
> As for the eggs Benedict, the best I ever ate was EB made with real
> Hollandaise and D-crab instead of pork. I'll never understand how
> that Thai resto went out of business. 8|

Now I have to make eggs benedict served with champagne.
Is it okay to put it on regular toasted bread?

--
Michael Press